Cranberry Goat Cheese Wontons

Cranberry sauce is one of those sides during Thanksgiving that is always made, but most of the time, rarely gets finished. It’s usually a garnish to a fork full of turkey and mashed potatoes. I wanted to give the cranberry sauce more of a fighting chance for acknologement during this festive holiday, so I decided to use it as an appetizer! Now my guests can snack on something that compliments the meal, and also gives the cranberries a chance to be center stage! These wontons look like something a fancy caterer would make, but they couldn’t be easier! I have to say, while making these and plating them on my husband’s grandmother’s vintage platter, I felt like Betty Draper circa 1960, laying out an appetizer for my guests in a tea length dress and pearls while the men drank their Tom Collins and smoked cigars. None of that was my reality, but for some reason I felt this recipe was very retro, like someone might have made it up before. Either way, these cranberry wontons were a big hit! Congrats cranberry sauce! You made the podium!

Cranberry Sauce Ingredients:

1 20 oz can of crushed pineapple

1 bag of cranberries

1/2 cup orange juice

1/2 tsp cinnamon

1/4 cup coconut sugar or honey

Directions:

Combine orange juice, pineapple, cinnamon, and sugar to a medium sauce pan and bring to a boil.

Add the bag of cranberries.

Add enough water to cover the cranberries. Allow to boil for about 5 minuets until you see the cranberries start to pop open.

Then reduce heat to a low simmer. Cover and let cook for 25-30 minuets, staring occasionally.Once the cranberry sauce is cooked, transfer to a bowl to cool.

Preheat the oven to 350 degrees.

Lightly spray a mini cupcake pan with oil. Place the wonton sheets over each hole, and push the wontons down from the center gently with your fingers.

Add the crumbled goat cheese to the bottom of the wontons.

Top with the cooled cranberry sauce, making sure not to overflow the wontons. Spray the top of the wontons with cooking oil, helping to brown the wontons while they cook.

Place in the oven for 10 minutes, until the wonton tops become a beautiful golden brown.

Serve warm or room temperature. The extra cranberry sauce can be served as it’s own side for dinner as well.